Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Old-world sweetness with market-stall glamour. Quadrata d’Asti Rosso is the famed Italian blocky bell prized for its ultra-thick walls, juicy crunch, and sun-ripened cherry notes. Think classic bell flavor turned up—clean, low-acid sweetness with a gentle floral finish that shines raw on a platter and caramelizes beautifully on the grill.
The plants are sturdy and prolific, typically 2 to 3 feet tall with a well-branched, compact habit that sets heavy clusters of large, four-lobed fruit. Deep green foliage frames impressive pods that routinely reach 4 to 6 inches across. They mature from glossy green to a saturated ruby red that signals peak sugar and aroma. The meaty walls roast, blister, and peel easily, hold their shape when stuffed, and keep a satisfying snap for salads and pickles.
Bite into a fully colored pod and bright garden sweetness arrives first, followed by a mellow, buttery finish. In the kitchen, Quadrata d’Asti Rosso is a natural for antipasto boards, sheet-pan roasts, and charring over flame before peeling into silky strips. Stuff whole for oven bakes, dice into sauces and grain bowls, or dry at peak red and grind into a sweet, brick-red powder that lifts rubs and vegetables. Rooted in the produce traditions of Asti, this beloved Capsicum annuum heirloom delivers dependable yields, showpiece size, and the kind of flavor that makes simple meals feel special.
Timing: Start seeds 8–10 weeks before last frost. In cool or short seasons lean to 10 weeks for robust transplants
Depth: Sow ¼" (6 mm) deep in sterile, fine seed-starting mix. Firm lightly and mist
Temperature (germination): Maintain 80–88°F (27–31°C) using a thermostat-controlled heat mat for uniform sprouting
Germination Time: 7–14 days typical. Allow up to 21 days for slower lots
Moisture & Air: Keep evenly moist. Use a humidity dome initially and vent daily to reduce damping-off
Light (post-sprout): 14–16 hours per day. Lights 2–4" above the canopy
Air Temperature (post-sprout): Days 70–82°F (21–28°C). Nights 62–70°F (17–21°C)
Potting Up: First true leaf to 2–3" cells, then up to 4–5" pots before transplant. Bury slightly deeper each step for stability without covering leaves
Feeding: Start ¼ strength balanced liquid fertilizer weekly at two true leaves. Increase to ½ strength after pot-up if foliage pales or growth slows. Add Ca/Mg if deficiency symptoms appear
Airflow/Conditioning: Gentle fan or daily brushing strengthens stems and lowers fungal risk
Soil Temperature & Transplant Timing
Rely on soil thermometers at planting depth
Measure 2–4" deep at dawn for 3–5 mornings
Soil minimum 65°F (18°C)
Night air minimum 55°F (13°C) for dependable set
Ideal root zone 70–85°F (21–29°C) for fast establishment and large fruit sizing
Transplanting Outdoors
Hardening Off: 5–7 days of gradual exposure from shade to full sun and breeze
Site: Full sun with warm exposure and good drainage. Loam to sandy loam, pH 6.2–6.8. Sheltered beds help achieve the variety’s signature blocky size
Bed Prep: Work in 1–2" compost plus balanced organic fertilizer. Avoid high nitrogen that delays ripening to red and encourages hollow, oversized foliage at the expense of fruit
Spacing: 18–22" (45–55 cm) between plants. 30–36" (75–90 cm) between rows to accommodate larger canopies
Support: Use sturdy cages or stakes with soft ties. Large, thick-walled bells are heavy and can snap branches in wind
Mulch: After soils warm, apply black plastic or woven fabric for earliness and weed suppression. In very hot areas, transition to straw later to moderate root temperatures
Watering: Aim for 1–1.25" (25–30 mm) per week including rainfall. Maintain steady moisture to prevent blossom drop and skin checking on large, smooth surfaces
Season Extension: Row cover or low tunnels accelerate early vegetative growth. Remove or vent during bloom. Red ripening benefits from reflective mulch and a warm, sheltered microclimate
Variety-Specific Notes
Crop time: 75–85 days from transplant to full-size green. 90–105 days to deep red with peak sweetness
Harvest cues: Extra large, 3–4 lobed blocky bells with very thick walls. Pick green for yield or allow full red for maximum sugar and classic Italian roasting quality
Culinary or preservation uses: Outstanding for stuffing, roasting, grilling, and peeling. Ideal for jarred roasted peppers, antipasti, and sweet paprika-style powder when fully red and carefully dried
Stress tolerances or sensitivities: Sensitive to cold soils and wind. Heavy fruit loads can lodge plants without support. Requires warm, even conditions for full red coloring on thick walls
Troubleshooting
Leggy seedlings: Boost light intensity and avoid overly warm day temps after emergence
Slow coloring to red: Reduce excess nitrogen, ensure full sun and good airflow, maintain even moisture
Hollow or misshapen bells: Caused by temperature extremes during pollination or nutrient imbalance. Keep conditions steady and avoid high N
Branch breakage under load: Stake or cage early, especially before heavy sets develop
Micro cracking after storms: Keep mulch in place and irrigation consistent. Harvest soon after heavy rain
Sunscald on red fruit: Maintain modest leaf cover. Provide temporary shade during extreme heat if needed
Aphids, thrips, mites: Rinse with water early day, improve airflow, use sticky cards and insecticidal soap when necessary
Fungal leaf spots: Water at soil level, space adequately, prune only lightly for airflow, and remove affected tissue promptly
How to Grow — Quadrata d’Asti Rosso (Capsicum annuum — Italian heirloom, extra-large red bell)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost; this heirloom shines with a warm, unhurried start for huge, squared bells.
Germination: Maintain 78–85°F (25–29°C) with a heat mat; emergence 7–14 days. Vent humidity domes daily; bottom-water to reduce damping-off.
Lighting: Provide 14–16 hours/day under LED/T5 lamps set 2–4" above seedlings; a light fan strengthens stems.
First feeding & pot-up: Begin ¼-strength balanced feed at first true leaves; up-pot to 3–4" as roots fill cells.
Hardening off: 5–7 days, gradually increasing sun and wind exposure.
Transplant only when nights >55°F (13°C) and soil >60°F (16°C). Pre-warm sites with black mulch; this cultivar rewards warm roots with thicker walls and larger lobes.
Amendments: Incorporate 2–3" compost plus a light organic base (e.g., 4-4-4). For big, blocky fruit, add sulfate of potash (K) to support sugars/firmness and gypsum (Ca) where soils are sandy to limit BER.
Bed layout: Raised beds and wide rows optimize drainage and warmth, helping the big frames stand up loaded fruit.
Watering
Provide 1–1½ inches/week; add a second deep irrigation in hot, windy periods.
Water deeply but infrequently; avoid shallow, frequent sprinkles that promote surface roots.
Best method: Drip/soaker lines at soil level keep foliage dry and diseases down.
If overhead irrigation is used, water early morning so leaves dry by dusk.
Quality note: Consistent moisture is essential for thick, juicy walls and preventing internal cracking as the fruit bulks to jumbo size.
Fertilizing
Feed a balanced fertilizer every 2–3 weeks in vegetative growth to build a sturdy frame.
At first blossoms, transition to low-N, high-K feeding to prioritize flowering/fruiting and to promote deep crimson color.
Avoid late nitrogen pulses—excess leaf will shade pods and slow the red turn.
Weeding & Mulching
Keep rows weed-free—Quadrata has shallow feeders that resent competition.
Mulch (black plastic early, organic later) to:
Conserve moisture
Suppress weeds
Stabilize soil temperature
Hand-weed carefully; root disturbance raises BER risk and can stall set.
Sun & Heat Management
Plant in full sun (6–8+ hrs) for yield and uniform red ripening.
In heat waves (>95°F / 35°C), provide light afternoon shade and maintain steady moisture; the broad, thick fruits are prone to sunscald during the color break.
Spacing & Support
Space 18–24" apart in rows 24–36" apart.
Heavy clusters require small cages or ring stakes to prevent branch splits and keep jumbo bells off the soil—important for clean skins and market presentation.
Add alyssum, dill, coriander to attract hoverflies and parasitoids that suppress aphids/thrips and aid pollination.
Container Growing
Use 15+ gallon pots for best size and wall thickness; fill with a high-quality, free-draining mix (include extra perlite for structure).
Containers dry quickly—check moisture daily.
Shade pot sides mid-summer; elevate containers to improve airflow. Fabric pots help regulate root temperature.
Pruning & Training
Tip-pinch once early to increase branching and flower sites on a sturdy frame.
Later, thin only interior congestion to improve airflow and even ripening; heavy pruning midseason delays the first big red flush.
Season Extension
Row cover/low tunnels jump-start spring growth; remove/vent during bloom for pollinators. In fall, a light frost cloth can finish the crimson turn on the last set.
Harvest & Seed Saving
Harvest when bells are fully red and glossy for peak sweetness and aroma; green harvests are mild and crisp but less complex.
Cut with pruners to avoid tearing nodes under heavy loads.
For seed, select fully red, well-lobed, square fruits from vigorous plants. Dry seeds 7–10 days; store cool/dry. Isolate from other annuum bells to maintain Quadrata d’Asti Rosso’s extra-large, squared phenotype.
Ripeness cues: Pick when fruits turn deep, glossy crimson and feel heavy for their size, with thick, crisp walls. Green stage is fine for crunch, but true jammy sweetness arrives at full red.
Cut cleanly: Large, blocky bells can torque branches. Use sanitized pruners, leaving a short stem to protect nodes and maintain flowering.
Regular cadence: During peak, harvest every 2–3 days to prevent overmature wrinkling and to keep plants setting vigorously.
Finish indoors: Nearly red pods will finish in 1–2 days at room temperature—handy when night temps dip.
Flavor & Nutrition
Profile: Intensely sweet, low-acid red pepper with thick, juicy walls that roast to a silky, candy-sweet texture.
Nutrition: At red maturity, Quadrata d’Asti concentrates vitamin C, carotenoids, and polyphenols; excellent for raw plates and roasting.
Culinary behavior: Holds form for stuffing; peels easily after blistering for velvet-smooth purées.
Handling
Shallow crates: Avoid compressing loads; the glossy skin scuffs if stacked deep.
Peeling assist: Blister → steam → peel for ultra-smooth sauces; a paper bag or covered bowl speeds skin release.
Storage & Preservation
Fresh storage: Keep unwashed fruit in a paper-lined, vented box; wash just before use.
Roast & freeze: Broil or grill to blister, steam 10 minutes, peel, then freeze strips flat for winter sauces and pizzas.
Sweet pickles: Red rings excel in sweet-sour brines with garlic and oregano.
Dehydrating: Dry at 115–120°F (46–49°C) for sweet flakes/powder; grind only as needed to preserve aroma.
Confit: Slow-cook strips in olive oil with garlic, thyme, and a pinch of chili; refrigerate and use within a week.
Fermentation: 2–2.5% salt mash for 7–10 days yields a sweet-savory red pepper paste; fold into romesco, shakshuka bases, or spreads.
Kitchen Use
Antipasti & salads: Roast, peel, and dress with olive oil, sherry vinegar, garlic, and parsley—serve with anchovy or burrata.
Stuffed classics: Fill with rice + herbs, farro + goat cheese, or sausage + fennel; bake until tender.
Pasta & pizza: Blend roasted Quadrata into rosso crema for gnocchi; layer strips on pizza with fennel sausage and basil.
Aphids (clusters on tips; curling leaves; sticky honeydew with mold)
Controls: Wash off with water; apply insecticidal soap or neem. Attract natural predators by interplanting herbs and flowers.
Spider mites (stippling and webbing in hot, dry spells)
Controls: Maintain humidity; rinse undersides; alternate oils/neem; predatory mites indoors are effective.
Whiteflies (tiny adults swarm when disturbed)
Controls: Yellow sticky cards; vacuum early mornings; neem or soap sprays; weed management.
Thrips (silver scars on foliage, distorted tips; virus spread)
Controls: Blue sticky traps; sanitation of weeds and flowers; spinosad sprays.
Flea beetles (tiny pits and holes on seedlings)
Controls: Lightweight row covers; trap crops; diatomaceous earth.
Cutworms (seedlings cut off at base at night)
Controls: Collars; debris cleared; dusk patrol for handpicking.
Caterpillars (fruitworms, armyworms) (holes in pods, frass at wounds)
Controls: Handpick larvae; Bt sprays when small; mow grassy borders.
Pepper weevil/borers (southern hazard; premature fruit drop)
Controls: Harvest frequently; destroy dropped pods; maintain sanitation; pheromone trap advice via extension.
Blossom end rot — steady irrigation, mulch, balanced calcium.
Poor fruit set — extremes of heat/cold, drought, or excess nitrogen. Shade cloth and balanced moisture help.
Sunscald — tan patches on pods in full sun; maintain canopy.
Edema — blistering from irrigation swings.
Flavor dilution — lush growth reduces sweetness; moderate stress improves fruit quality.
Monitoring & Prevention Checklist
Weekly scouting for pests/disease.
Irrigate at soil line with drip hoses.
Maintain wide spacing.
Mulch after soil warms.
Rotate crops 3+ years.
Sanitize tools and discard diseased fruit.
Quadrato d’Asti Rosso (Capsicum annuum) — FAQs
Q: How hot is Quadrato d’Asti Rosso?
It’s a sweet Italian bell, 0 SHU. Expect very thick walls and rich, sugary flavor at full red.
Q: How long does it take to mature?
Roughly 80–100 days from transplant. Harvest green at 65–75 days or wait for deep scarlet for peak sweetness.
Q: How long does germination take?
7–14 days at 75–85°F with steady moisture. Bottom heat improves uniform emergence.
Q: Does it need special soil conditions?
Well-drained, fertile loam at pH 6.2–6.8. Maintain warm roots and consistent moisture to build blocky, heavyweight fruits.
Q: What spacing should I use?
18–24" between plants and 24–30" between rows. Use light staking or cages to support large peppers.
Q: Do I need multiple plants for fruiting?
No. Self-pollinating, though airflow and pollinators enhance fruit set and shape.
Q: Can I grow Quadrato in containers?
Yes. Choose a 7–10 gallon pot, full sun, and regular feeding. A cage helps prevent stem breakage.
Q: How many peppers per plant?
Often 6–16 very large bells; more in long, warm seasons with steady irrigation and nutrition.
Q: How do I harvest and handle?
Cut with pruners, leaving a small stem. Let fruits color fully to red for maximum sweetness and aroma.
Q: Best ways to store or preserve?
Fire-roast and peel for antipasti; pack in oil/vinegar; freeze roasted strips; or dice and freeze raw for sauces.
Q: Does cooking change the flavor?
Roasting deepens sweetness and adds charred complexity; quick sauté preserves freshness and snap.
Q: Is it perennial?
Annual in most regions; overwinter indoors in bright light at 60–70°F after pruning if you want a head start.
Q: Why is fruit set low or lobes misshapen?
Heat/cold stress during bloom, or intermittent watering. Stabilize temps and moisture for fuller, squarer lobes.
Q: Can it cross with other peppers?
Yes within C. annuum. Isolate plants if saving seed to preserve true Quadrato form.
Q: How do I use it without overpowering a dish?
Its flavor is gentle—use as a roasted centerpiece, stuffed, or raw for salads and trays. Pairs beautifully with olive oil and herbs.
Q: Is it ornamental?
Huge scarlet cubes are showstoppers in gardens and harvest displays.
Q: Is it safe to handle and eat?
Yes. Wash produce and tools after handling as usual.
Q: Why are tips sunscalded or walls thin?
Sudden leaf loss or drought swings. Maintain canopy foliage and even moisture; consider shade cloth in extreme heat.
The story of the Quadrato d’Asti Rosso begins, like all peppers, in the fields of Indigenous peoples of the Americas. Long before they reached Europe, sweet, blocky peppers were cultivated for their thick flesh and versatile use. These peppers traveled across the Atlantic in the sixteenth century, where Italian farmers quickly adopted them, weaving them into Mediterranean agriculture and cuisine. Over centuries, careful selection produced distinct regional varieties, including the famed peppers of Asti in northern Italy.
Quadrato d’Asti Rosso, or “Red Square of Asti,” is among the largest and sweetest of Italian bell peppers. Its thick, blocky pods, ripening to deep scarlet, reflect generations of farmer stewardship. Indigenous peoples of the Americas first selected peppers for qualities that made them useful — sweetness, fleshiness, storage — and Italian growers continued this work, refining peppers into regional treasures. The Quadrato d’Asti Rosso became one such treasure, associated with the fertile soils and long agricultural traditions of Piedmont.
In Italian kitchens, Quadrato d’Asti Rosso peppers were roasted over wood fires, their skins charred and peeled to reveal smoky-sweet flesh. Stuffed with rice, meats, or cheeses, they became celebratory dishes at family gatherings. Sliced fresh, they lent color and sweetness to salads and antipasti. Their sheer size and thickness made them ideal for preserving, whether in oil, vinegar, or by freezing, ensuring that their flavor could be enjoyed long after harvest.
The cultural symbolism of red peppers is powerful. In Mediterranean traditions, red signifies vitality, abundance, and passion, and the Quadrato d’Asti Rosso embodied all three. Its large, blocky fruits were not only food but also symbols of prosperity and pride in the agricultural bounty of Asti. Farmers saved seeds carefully, passing them down as heirlooms that carried both flavor and heritage.
Today, Quadrato d’Asti Rosso peppers are grown worldwide, admired by gardeners for their size, sweetness, and productivity. They remain strongly tied to Italian culinary identity, appearing in both rustic and refined dishes. To grow them is to participate in a tradition that bridges Indigenous American domestication and Italian regional pride, a story of continuity across continents and centuries. Each scarlet pod is a square of history, carrying flavor, memory, and meaning.
Goal: Maintain the classic Asti red square bell identity - large, blocky 4 lobed bell, often 4 to 6 inch across, very thick walls, high sweetness, clean color progression green → deep glossy red - while ensuring purity within C. annuum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8 to 12 vigorous plants with upright habit and strong, thick peduncles. Fruits should be large, square, 4 lobed, with broad shoulders, flat faces, and very thick, juicy walls. Prioritize plants that ripen evenly to a deep, glossy red with minimal green shoulder.
Cull off-types: Exclude plants with conical or elongated fruits, collapsed or incomplete lobes, thin walls, small undersized bells, muddy brick red color, slow or patchy ripening, weak peduncles, or off flavors. Remove plants showing virus-like mosaics, blossom end rot tendency, or chronic sunscald.
Maintain breadth: Save seed across 6 to 8 mother plants to preserve size, wall thickness, square shape, and uniform red maturity.
2) Harvesting Seeds
Timing: Allow bells to reach full saturated red on the plant. Holding 5 to 10 days past full color improves embryo completion and seed fill. Slightly over-red fruit may be included if interior is sound and free of placental browning.
Collection: Clip with sanitized pruners. Harvest fully colored, unblemished bells from each mother plant and keep lots separate and clearly labeled.
3) Cleaning Seeds
Separation: Quarter bells or slit lengthwise. Scrape seeds and placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to remove placental tissue until water runs clear.
Dry-rub plus winnow option: With field-dry fruit, crumble seed mass over mesh and winnow chaff. Finish with a brief rinse if needed.
Inspection: Remove pith and placenta fragments. Discard flat, pale, dark specked, or immature seeds.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm 70 to 85°F (21 to 29°C), shaded, well ventilated area. Avoid direct sun and temperatures above 95°F (35°C).
Duration: 7 to 14 days, stirring daily until seeds are hard and free flowing. Optional 24 to 48 hour finish sealed with fresh silica gel to equalize moisture before final pack.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes within an airtight jar or foil pouch with silica gel.
Conditions: Cool, dark, dry. Refrigerator 35 to 45°F (2 to 7°C) recommended.
Viability: 3 to 5 years refrigerated, 5 to 8+ years when ultra dry and frozen. Always warm sealed containers to room temperature before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10 to 20 seeds on a damp towel in a vented bag at 78 to 82°F (25 to 28°C). Read at 5 to 10 days.
Targets: At least 85 percent germination for fresh annuum seed.
Priming (optional): 30 to 60 minutes in 0.5 to 1 percent H₂O₂ or mild kelp solution can improve synchronization in older seed.
Tips for Successful Seed Saving
Isolation: Quadrata d’Asti Rosso is C. annuum and crosses readily with other annuum types. Use 150 to 300 ft isolation. For foundation purity, bag or cage select branches or hand pollinate.
Pollinators: Encourage beneficials generally. For bagged branches, tap or gently vibrate flowers daily during bloom for reliable set.
Record keeping: Document plant IDs, isolation method, harvest dates, red color uniformity, wall thickness, lobe definition and square shape, and any off-types. Photograph representative red bells for reference.
Selection cues: Prioritize plants with large, square, heavy bells that ripen fast and evenly to a deep, glossy red, maintain very thick crunchy walls, and deliver high sweetness and aroma. Favor strong peduncles and fruits that resist sunscald and internal browning at full red.
Culinary Uses, thick-walled, blocky red bell with rich sweetness
Fresh raw use (signature): Dice into salads, slaws, and crudité platters. Quadrata’s crisp walls and deep red color are outstanding raw.
Stuffed & baked: Extra-large cavities accommodate rice, cheese, meat, or bean fillings. Bake covered with tomato sauce or roast with olive oil for full-bodied, sweet results.
Roasted & peeled: Roast whole over flame or under broiler; steam, peel, and marinate in olive oil, garlic, and herbs for antipasti. Serve with bread, beans, or grilled meats.
Salsas & sauces: Purée roasted Quadrata with tomato, garlic, onion, and herbs for a thick red sauce base; add hot chiles for scalable heat.
Stews & ragùs: Add diced pepper to long-simmered dishes; thick flesh stands up to braising without losing texture.
Sweet paprika powder: Smoke lightly, dehydrate, and grind peeled strips into a sweet paprika powder or flake.
Pickling & relishes: Roasted red strips in vinegar or oil-based relishes are vivid and versatile.
Heat control tips: Naturally sweet and heatless; blend with a measured hot chile for balanced sauces.
Preservation and Pantry Value
Freezer staple: Roast/peel, slice, and freeze in oil-tossed strips; thaws with integrity for pastas, tacos, or beans.
Dehydration: Thick flesh dries slower; best results with peeled strips under steady airflow. Powder adds deep red color.
Fermentation: Yields tangy, mild condiments; works well blended with garlic and herbs.
Pickling: Roasted red strips or rings hold bright crimson color in brine for months.
Flavor Benefits beyond heat
Deep, jammy sweetness with fruity undertones; thick flesh emulsifies sauces.
Adds color and richness without capsaicin sting.
Garden and Ornamental Benefits
Large, blocky fruits ripen green → deep crimson.
Strong peduncles, reliable yields; excellent for market crates.
Distinctive blocky Italian bell brings heritage appeal.
Traditional and Practical Uses (Indigenous foodways focus)
American domestication, Italian refinement: Quadrata’s bell shape reflects European selection, yet it descends from Indigenous American Capsicum. Techniques of comal roasting, nixtamal pairing, tamal stuffing, and seed-saving root it in ancient Mesoamerican practice.
Maize-based foods: Roasted red strips fold into tamales, pozole, and calabacitas, softening bean and corn bases.
Seedkeeping continuity: Thick-walled sweet peppers highlight how Indigenous domestication shaped global agriculture, tying contemporary growers back to ancestral seed stewards.
Safety and Handling always
Thick skins blister quickly—ventilate when roasting.
For oil-packed storage, follow tested food safety; refrigerate opened jars.
Protein & starch: beans, pork, beef, cheese, rice, corn masa.
Seeds/nuts: almond, pumpkin seed, sesame.
Herbs: parsley, cilantro, epazote, basil.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance of Native Seedkeepers
Pepper Seeds - Sweet - Quadrata d'Asti Rosso
$200 USD
$700
Unit price /
Unavailable
Description
Old-world sweetness with market-stall glamour. Quadrata d’Asti Rosso is the famed Italian blocky bell prized for its ultra-thick walls, juicy crunch, and sun-ripened cherry notes. Think classic bell flavor turned up—clean, low-acid sweetness with a gentle floral finish that shines raw on a platter and caramelizes beautifully on the grill.
The plants are sturdy and prolific, typically 2 to 3 feet tall with a well-branched, compact habit that sets heavy clusters of large, four-lobed fruit. Deep green foliage frames impressive pods that routinely reach 4 to 6 inches across. They mature from glossy green to a saturated ruby red that signals peak sugar and aroma. The meaty walls roast, blister, and peel easily, hold their shape when stuffed, and keep a satisfying snap for salads and pickles.
Bite into a fully colored pod and bright garden sweetness arrives first, followed by a mellow, buttery finish. In the kitchen, Quadrata d’Asti Rosso is a natural for antipasto boards, sheet-pan roasts, and charring over flame before peeling into silky strips. Stuff whole for oven bakes, dice into sauces and grain bowls, or dry at peak red and grind into a sweet, brick-red powder that lifts rubs and vegetables. Rooted in the produce traditions of Asti, this beloved Capsicum annuum heirloom delivers dependable yields, showpiece size, and the kind of flavor that makes simple meals feel special.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
